This is my Blog about cooking and going organic, joining a co-op, the challenges of food additive sensitivities, learning to make everything from scratch, and most of all, just loving to cook for friends and family.

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Thursday, August 4, 2011

Homemade Enchiladas

I have been wanting to try my hand at homemade enchiladas. I had a general idea of what I wanted, so I started out by making a batch of my olive oil tortilla shells. Once I had the dough mixed and resting, I started a sauce, and once the tortillas were finished I made a grass-fed beef filling. The house smelled awesome when Hubby walked in the door, and he really enjoyed some of the leftovers for lunch the next day. This recipe has lots of room for personalization, and I know I will be making these again soon. You will need at least eight tortilla shells for an 8x10 casserole dish (depending how much you stuff and how tightly you roll the enchiladas).

Note: While I always liked onions, my husband loves them (he swipes pieces of raw onion from my cutting board as a treat), and he has influenced me greatly. Adjust or omit onions (or any other ingredients) according to your needs.

Brown ground beef, adding spices and onions once it has started to cook.

Also needed/suggested:8 oz minimum cheddar or Monterey Jack cheese (shredded)At least 8 tortilla shellsSour cream or plain yogurt on the side for dipping

Preheat oven to 350°F (app. 175°C*)Ladle a thin layer of sauce into the casserole dish.Fill & roll the tortilla shells, including a light sprinkle of cheese over the meat filling and tail of the tortilla shell; place in the casserole dish.Sprinkle remaining cheese on & ladle sauce over the enchiladas.Bake for 30 minutes.

*I use an online conversion chart and round up or down, as seems appropriate. Please adjust according to your judgement, and send me a message if you find an error. Thank you.

About Me

I am a mostly self-taught, passionate cook. I enjoy preparing food from scratch and trying new things. I tend to dance to the beat of my own drummer, and that extends to my approach to cooking. While my food additive sensitivities dictate that I eat homemade food, I can honestly say that I enjoy cooking and learning new techniques.